Mexican black rice

Mexican black rice

By
From
Posh Rice
Serves
4-6
Prep
35 mins

With its firm texture, black rice is a great salad base. Add sweet tomatoes and sweetcorn, salty feta and a tangy lime dressing for a dish that’s bursting with sunshine.

Ingredients

Quantity Ingredient
250g black rice
2 sweetcorn cobs
250g mixed baby tomatoes
1 large red onion, finely chopped
1/2 small bunch mint, roughly chopped
1/2 small bunch coriander, roughly chopped
1/2 small bunch flat-leaf parsley, roughly chopped
150g feta, broken into chunks
salt
freshly ground black pepper

For the dressing

Quantity Ingredient
3 tablespoons extra virgin olive oil
2 limes, zested and juiced
1 green chilli, deseeded and finely chopped
2 garlic cloves, crushed

Method

  1. Cook the rice in salted water according to the packet instructions. Drain, then spread it out on a tray and leave to cool.
  2. Meanwhile, bring a pan of water to the boil and cook the corn cobs for 10–15 minutes until tender. Drain and leave to cool. Mix all the dressing ingredients together in a bowl and season.
  3. Slice the kernels from the cobs and tip them into a large bowl. Add the rice and remaining ingredients, except for the feta. Pour over the dressing and toss everything together. Divide between plates and crumble over the feta.
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